Raspberry Coconut Slice

Step back in time with this scrumptious Raspberry Coconut Slice, featuring a luscious raspberry jam filling nestled between a buttery shortbread base and a sweet coconut topping. 

Who remembers whipping up this old favourite during high school Home Ec lessons? It's a timeless classic that's still a staple in Food Tech classes today. My daughter fondly recalls making this delicious slice just a few years ago in her Food Tech class as well. Simple, satisfying and perfect for any occasion, this recipe is a delightful trip down memory lane for everyone to enjoy. 

slice, coconut, raspberry, jam, jam slice, sweets, afternoon tea, morning tea

snack

Australian

Yield: 16

Author: Ange Zahn

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Raspberry Coconut Slice

Step back in time with this scrumptious Raspberry Coconut Slice, featuring a luscious raspberry jam filling nestled between a buttery shortbread base and a sweet coconut topping.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

Pastry Base

• 60g butter
• ¼ cup caster sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cups self-raising flour
• ¾ cup raspberry jam

Coconut Topping

• 1 egg
• ¾ cup sugar
• 1 cup desiccated coconut
• 1 teaspoon vanilla

Instructions

1. Line a slice tray with baking paper and preheat the oven 160ªC
2. Using electric beaters or a stand mixer, beat butter and sugar to a cream. This will take 3-5 minutes.
3. Add the egg and vanilla and mix until well combined.
4. Sift in the flour and mix until all ingredients are incorporated. Press the pastry base into the tin. Smooth out with your hands.
5. Spread raspberry jam evenly over the pastry base.
6. Pour the egg into a clean mixing bowl and beat on low speed. Gradually add the sugar and beat on medium speed until well combined.
7. Add the vanilla and desiccated coconut. Continue to mix until mixed through.
8. Sprinkle the coconut mixture over the jam layer (it will be a little clumpy). Using your fingertips, lightly spread it over the jam until it is evenly distributed.
9. Cook in the oven for 15-20 minutes or until it is golden on top.

Notes

I find it's best to put the slice into the fridge for at least an hour before cutting into serving pieces. This allows the slice to harden and not be so crumbly.

Nutrition Facts

Calories

186.9

Fat

7.19 g

Sat. Fat

5.17 g

Carbs

30.71 g

Fiber

1.28 g

Net carbs

29.44 g

Sugar

17.59 g

Protein

2.33 g

Sodium

39.33 mg

Cholesterol

28.52 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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